Ingredients
Serves: 16
CHOCOLATE PUDDING:
Low Carb Chocolate Pastry Cream
1/2 cup almond milk (to be used at assembly)
CHOCOLATE COOKIE CRUST:
2 cups (180 grams) almond flour
1/3 cup (25 grams) cocoa powder
1/4 cup erythritol
1 cup (90 grams) shredded unsweetened coconut
6 tablespoons salted butter
WHIPPED CREAM:
2 Cups (16 ounces) heavy cream
2 tablespoons erythritol, powdered
1/8 teaspoon stevia glycerite
1 teaspoon vanilla extract
LIGHTENED CREAM CHEESE
8 ounces cream cheese, softened
2 tablespoons almond milk
2 tablespoons erythritol, powdered
1/8 teaspoon stevia glycerite
11/2 cup whipped cream (to be folded in)
4 squares Ghirardelli Midnight Reverie, grated
Preparation
